SUTRA TEA COMPANY

A Perfect Cup of Tea

Getting the most out of your fine teas requires mindful preparation. Temperature is very important. Water just under boiling point is fine for black tea and herbal tisanes. White, green and oolong teas however, need a lower temperature, water that has been allowed to cool for barely one minute. Other factors also affect the taste of tea so here we describe how to make the best cup of tea. Water Fill the kettle with fresh cold water. Water that has been re-boiled several times has less oxygen which can make the tea taste a bit flat and dull. Some people prefer to use filtered water as tap water varies and may contain too much chlorine or minerals, which can affect the flavour of the tea. Old Lu Yu, the Sage of Tea who wrote the original Tea Sutra, used to insist on water from a running mountain stream.

Tea Varieties

For millennia, people have been brewing the leaves, fruits, flowers and roots of many plants for sustenance, enjoyment and healing - such as hibiscus and chamomile from the Nile Valley, mate and pao d'arco from South America, vine tea and liquorice from China, as well as plants closer to home such as nettle and elderflower.

Black, green and white teas all come from the same plant, Camellia sinensis. There are in fact more types of tea besides these most famous ones, including yellow, oolong, and pu’er. The difference is down to the way they are picked and prepared after harvest. All contain caffeine to some degree. Fruit teas are generally black tea with fruit flavour added, while herbal teas (also known as tisanes or infusions) come from a different plant altogether.


Black Tea

When tea is kept at just the right temperature and humidity, and given the occasional shake, it oxidises. This breaks down the green chlorophyll and releases tannins, giving black teas their rich brown colour and strong taste. The taste of black tea varies according to how they are heated, the quality of the soil, and the time of harvest. Temperature Remove the kettle from the heat just as the water begins to boil. Rinse out the teapot using boiling water to warm the pot. Add a generous teaspoon (3g) per person to the teapot. Add the water - about 250cc per teaspoonful. It is best to use a tea pot and strainer rather than a rounded tea ball strainer. High quality teas need room to expand and unfurl to release their flavour. ...And then brew! If you prefer a cup weaker or stronger, simply add more or less tea. We recommend 5 minutes for black teas, though some varieties are better with less. Steeping tea for too long will release too much of the tannins leaving a bitter taste and dry, astringent sensation in your mouth. Some people like to add milk to black tea as it offsets the bitterness of the tannin. Almond milk is a good non-dairy alternative. Add the milk after you've poured out the tea, as this allows you to judge how much milk you need according to the colour of the tea (thank you George Orwell for that insight!) Enjoy your tea! Most black teas are good for a second brewing, though rarely for a third. If you'd like another brew, be sure to leave the leaves uncovered in between infusions.

Pu’er

The darkest of Teas! They originate in the ancient trading post of Pu’er, in the mystic mountains of Yunnan. Large-leaf mountain tea is dried and rolled before being oxidized by being steamed, then (usually) pressed into cakes. Many of them have a very strong, full, earthy taste - not for the faint-hearted! Use a small clay pot if you have one, as they are good at keeping the tea hot. Use a good teaspoonful of leaves, about 3g. Add some boiling water, and immediately pour the tea away. This washes the leaves, though some prefer to think of it as an offering to the tea gods. Then add about 150cc of water just under the boil (95 degrees or so). For good measure, put the lid on and then pour some hot water over the pot, to get it to maximum temperature. Brewing times vary according to each pu'er. The stronger varieties just need a minute or less. Others are good for 2-3 minutes. Try it and see. You can get multiple brewings from pu'er teas, but do leave the leaves uncovered between infusions.
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Oolong and Pouchong

Oolongs are made from teas that have been withered in the sun and partially oxidized before being curled and twisted. The amount of oxidation varies from about 20- 80%, so they occupy the spectrum between green and black teas. Oolongs are sometimes called ‘blue-green’ teas, though their colour varies from brown to green-yellow. They typically have an earthy aroma and nutty taste. Pouchongs are sometimes considered a light oolong. They are usually not roasted and have a floral taste. Use a small clay pot if you have one, as they are good at keeping the tea hot. Use a good teaspoonful of leaves, about 3g. Add some boiling water, and immediately pour the tea away. This washes the leaves, though some prefer to think of it as an offering to the tea gods. Then add about 150cc of water just under the boil (95 degrees or so). For good measure, put the lid on and then pour some hot water over the pot, to get it to maximum temperature. Brew for 45 seconds to a minute, depending on how strong you like it. You can get multiple brewings from oolongs and pouchongs, but don't forget to leave the leaves uncovered between infusions.


Green, Yellow and White Teas

Green teas are dried and fired but do not undergo oxidation. This maintains the natural green chlorophyll and gives a vegetal flowery and slightly sweet taste. They are high in antioxidants and contain some vitamin C.

Japanese Green Tea
In Japan, green tea is prepared by steaming the leaves, drying them and rolling them. Sencha (roasted tea) is Japan’s favourite tea. It is made from the uppermost leaves and buds of the bush, which are steamed, kneaded, dried, sifted and then roasted. It is noted for its mildness, delicate sweetness and flowery aroma.

Chinese Green Tea
Chinese Green Teas are usually prepared not by steaming, but traditionally by frying the leaves in a wok.

Yellow Tea
Yellow teas have the same health benefits as green tea but have a subtler and sweeter taste, without the grassy aftertaste. The leaves are allowed to sit while damp, producing a very mild oxidation. This is just enough to break down the green chlorophyll in the leaves, hence their naturally pale yellow colouring. They originate from Anhui and Hunan Provinces and other areas of southern China.

White Tea
White Teas are traditionally served to honoured guests. They are sun-dried or gently steamed, but not fired or fermented. The enzymes in the leaf therefore tend to stay alive for longer, and naturally oxidize. Pale and delicate, they are the least processed of teas.

Preparation
It's very important not to add overhot water to green, yellow and white teas as this will produce a bitter taste. Water needs to be at about 75-80 degrees. You can achieve this temperature by boiling water in a kettle, pouring it into an open container and allowing it to cool for a minute or two. Put a teaspoonful of tea into the pot - about 3g (this may be more than a teaspoonful in the case of large leafed teas). Add about 150cc hot water. Allow to brew for about 2-3 minutes. Most green, white and yellow teas will happily yield multiple infusions. Be sure not to leave the leaves stewing between brewings.


Rooibos and Herbal Infusions

Rooibos Rooibos, or Red Bush, or just plain Bush Tea, comes from the Cederberg Mountains of Western Cape, South Africa. It comes not from the tea plant, but from the needle-like leaves of the red bush shrub. The leaves are oxidised to enhance the flavour. Rooibos has long been used in Khoisan traditional medicine and nowadays its health benefits are highly regarded. It is free of caffeine, low in tannin, high in antioxidants and rich in mineral nutrients - an increasingly popular alternative to traditional tea. Honeybush is similar, but not actually a rooibos - similar but with a pleasant sweetness. It comes from the honeybush, Cyclopia spp. a shrub native from South Africa. It is also caffeine free and very low in tannin. Rooibos and honeybush are best prepared with water just under boiling point, 1 teaspoonful per 200cc. Typical brewing time is 7 minutes. They are not subject to stewing in the same way as teas are, so you can brew them as long as you want. Traditionally in South Africa, they'd be kept boiling in a pan all day for a really strong brew. Ayurvedic blends These aromatic infusions are blends of herbs and spices inspired by the ancient Indian Ayurvedic tradition. The name Ayurveda means ‘wisdom of life’ and in essence is about using natural methods to balance mind, body and spirit for health and wellbeing. Naturally caffeine free. Brewing: 1.5 - 2 teaspoonfuls per 250cc water just under the boil. Brew for 7 minutes, more or less depending on taste. Other herbal and fruit infusions There are many other kinds of herbal and fruit infusions. Most are best prepared with a good teaspoonful per 250cc of near boiling water. Leave for 7 minutes, more or less depending on taste. Unlike tea, they don't change chemically if overbrewed, so you can always add more water if you find them too strong.